Al Bistrot dei Vinai

Be sure to make your reservation. Best Pizza in town. Affordable

The restaurant is set in a very special beautiful  building.We had lunch, quite a selection to choose from. Everything prepared fresh and with quality throughout. Everything was delicious. The chef/owner is Japanese and shows pride in his food. Everything quite authentic, however wasabi was the only item missing on our dish. Wonder why? The lunch and dinner menu was very reasonable in regard to  price. When in Cuneo, will definitely be our favorite Japanese restaurant. Very nice to have a Japanese/Chef owner who takes pride in his restaurant and in the Piedmont area.

I like the atmosphere that creates. The room is comfortable with staff careful and very kind. Excellent dishes. The very fresh fish brings you to the sea. 5 stars more than you deserve. The Council to everyone

The courtesy, the goodness of the food. Do you remember when you eat a pizza and then you feel with your stomach swelling? Well, here doesn&#39;t happen! Pizza is good, service is also, courtesy is home. I mean, if I go there for a few years, there will be a reason.

We chose the day menu, with &euro;15 we could taste one first, one second with a contour of more water and coffee. The choice is limited between the first two and two seconds, land and sea. The portions are generous, probably not the dishes I would have chosen on paper but offer a great price quality ratio

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Phi Hotel Principe

B&B Hotel Cuneo Cristal

Hotel Ligure

Best Western Plus Hotel Royal Superga

Piazza Galimberti

Cuneo Municipal Pool

Birrovia

Stazione FS di Cuneo

This restaurant was recommended to me by a friend who knows food. It did not disappoint. The pasta and pizza are made using flour from Tramontina, near Napoli. It is more coarsly ground than most flour giving the products a distinctive chewiness which I found to be delicious. Our pasta, with tomatoes and mushrooms was beautifully prepared and cooked to just the right doneness. Similarly, our pizza, called the &quot;Poverella&quot; is a specialty of the area and is topped with fresh large and small tomatoes (cherry tomatoes), small bits of anchovy from Cetara, Gaeta olives, Grano Gattugiato ages for 15 months (cheese) and raw basil leaves. The ingredients were fresh and maintained their distinctive identities while, at the same time, merged with the delicious crust into a delicious flavor when unified. The restaurant also has an extensive menu fish and seafood menu. We tried the fried calamari and it was delicious, crispy and not oily. We were there at the height of lunch hour so service was not perfect. When the pasta arrived at the table, we tasted it and felt it needed grated cheese. We waited a few minutes and no server came by, so my wife got up and asked for some grated cheese. It did not arrive until we asked a server who finished cleaning a table and the brought it. In the interim, the pasta got a bit cold. The dish was fine but would have been better had it been hot and topped with grated cheese.

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